“A lot of times the ideas come
from left field. They start
backwards. Sometimes they
start with a piece of squash
and end up with fluke.”
2¼ cups diced pumpernickel bread, dried
2 cups milk
7 tablespoons butter
Half a medium-sized onion, cut into small dice
2 medium-sized cloves garlic, sliced thin
1¼ teaspoon fresh thyme
¾ cup cooked rye berries
4 ounces Cantal cheese or a good melting cheese
7 tablespoons vegetable stock
Salt and pepper to taste
Soak diced bread in the milk for 1 hour or until soft.
In a sauté pan, melt butter, then add onion, garlic and thyme. Cook onions until soft. Add rye berries to the onion mixture.
Squeeze bread to break it apart. Note: You want the bread to be totally crumbled. Add the bread and milk to the onion mixture and warm through.
Once the bread is warm, add the cheese and pull the pan off the heat. Allow the cheese to melt, while stirring the mixture. Once cheese has fully melted, add the vegetable stock. Season with salt and pepper.
Serve the dish with your favorite meat, such as chicken or beef.… Read More